Preparation of beef and chicken flavoring agents

ABSTRACT

Meat flavoring agents are obtained by reacting a plant protein hydrolysate with thiamine and a mono or polysaccharide, the hydrolysate containing no cystine or cysteine.

United States Patent 91 van Pottelsberghe de la Potterie PREPARATION OFBEEF AND CHICKEN FLAVORING AGENTS Inventor: Pierre Joseph vanPottelslaerghe de la Potterie, Columbus, Ohio Assignee: SocieteDAssisianc e. Techniq'ne po'ur Produits Nestle SA, Lau'sanne, Swit--zerland Filed: on. 6, 1970 Appl. No.:'7s,s90

US. Cl. 499/140 N lnt.Cl. ..A23l.1/26

1 Field of Search ..99/140 R, 140 N 51 Feb. 13, 1973 PrimaryExaminer-Morris O. Wolk Assistant Examiner--Warren BoveeAttorney-Watson, Leavenworth & Kelton [57] ABSTRACT 7 Meat flavoringagents are obtained by reacting a plant 7 protein hydrolysate withthiamine and a mono or polysaccharide, the' hydrolysate' containing nocystine or cysteine.

12 Claims, No Drawings PREPARATION OF BEEF AND CHICKEN FLAVORING AGENTSIt is'generally believed that the development of the 1 basic meatyflavor common to all meat is produced by' non-enzymatic browning oftheprecursors present in the water-soluble fractions of fresh meat.

Various materials having the flavor and aroma of roasted meats aredescribed in the literature, and the preparation of these substances isessentially based on the Maillard reaction which takes place when aminoacids or proteinaceous substances are heated in the presence of mono orpolysaccharides. The heating causes browning of the reactantsaccompanied by the development of aromatic components.

A particular role in meat flavor-development has been described tocystine, cysteine or peptides containing these amino acids.

The present invention is based on the observation that superiorflavoring materials may be obtained by reacting a plant proteinhydrolysate with thiamine and a mono or polysaccharide, the hydrolysatecontaining no cystine or cysteine. The reaction product has excellentkeeping quality and its flavor and aroma resemble cooked meat moreclosely than products prepared from starting materials including cystineor cysteine or flavoring agents obtained in the absence of a saccharide.By varying the amount and type of mono or polysaccharide'differentflavor profiles may be obtained, ranging from a boiled to a roastedflavor of chicken or beef.

The protein hydrolysate ,may, be partially or completely hydrolysed toamino acids. Thus, the hydrolysate may contain free amino acids as wellas other substances. derived from proteins, such as polypeptides. Suchhydrolysates may be obtained by acid hydrolysis of an animal, vegetableor flsh protein, and generally contain 25to 35 percent of amino acids.Preferred are vegetable protein hydrolysates obtained by hydrolysis withhydrochloric acid of proteinaceous materials such as wheat germ, corngluten, soy protein, peanut press cake, linseed protein and the like.Mixtures of proteins may also be used, and the hydrolysates areadvantageously used in partially-neutralized form.

Thiamine may be used in the reaction either as the free base or as anacid addition salt with, for example, a

,hydrohalide acid such as hydrochloric acid.

Among the various monosaccharides which may be used, preferred arepentoses such as ribose, xylose or arabinose, or hexoses such-asglucose. Xylose is par-.

ticularly preferred, and it may be used in different amounts, dependingon the desired flavor profile. Low concentrations provide chickenflavors, whereas higher concentrations give flavors similar to roastbeef.

Water Instead, or together'with, a monosaccharide such-as I xylose, amixture of mono and polysaccharides as present in autolysed yeast may beused, witha cor responding reduction in the quantity of pentose orhexose. Thus, for example, when about 15 partsby weight of yeast areused, the xylose may be reduced to about 0.2 parts. The addition ofautolysedyeast furthermore has a favorable effect on the flavor of thereaction product, as it provides animproved mouthfeel; The yeast mayalso be added to the product after reaction.

parts by weight parts by weight parts by weight Hydrolysate SaccharideThiamine Yeast (may be added after reaction) parts by weight Thereaction is carried out in an aqueous medium, preferably under reflux atthe boiling temperature of the mixture. The reaction time will generallybe between 1 and 3 hours. The amount of water present in the medium maybe one to three times the weight of the total solids present.

In addition to the principal reactants described above, one or more5'-nucleotides, such as sodium inosinate or sodium guanylate, may alsobe added to the reactants, in quantities between 0.3 and 1.5 parts byweight. Alternatively, the nucleotides may be added to the product afterreaction.

The flavoring agent may be provided'in liquid, paste or dry form, thereaction medium being concentrated and/or dried by conventional methods.No separate isolation step is necessary, the reaction product beingwater-soluble. It has a strong meat flavor.

' The invention is illustrated by the following examples, in which theparts are by weight.

EXAMPLE 1 Vegetable protein hydrolysate Autolysed yeast extractNucleotides" Xylose Y Thiamine HCl Water Cysteine-free, prepared fromcorn gluten "50/50 mixture of sodium inosinate and sodium guanylate.

Upon completion of the reaction, the mixture is concentrated and dried.

EXAMPLE 2 The following ingredients are refluxed for 1% hours:

24.6 parts Vegetable protein hydrolysate Autolysed yeast extractThiamine HCI Nucleotides" Prepared from a /30 mixture of-corn gluten andwheat germ 50/50 mlxture of sodium lnoslnnte and sodium guanylate.

Upon completion of the reaction, the mixture is con-- centrated .undervacuum and dried,jTheresulting dry powder has an excellent chickenflavor.

Vegetable protein hydrolysate 2 Autolysed yeast extract Nucleotides"Xylose 1.25 T iamine HCI 1.25 parts Water 65.50

. Prepared from a 70/30 mixture of corn gluten and wheat germ 50/50mixture of sodium inosinate and sodium guanylate.

After drying a powder having excellent beef flavor is obtained. Theflavoring may also be provided as a paste by concentrating the mixtureafter the reaction.

EXAMPLE 4 2 chicken flavors are prepared by refluxing the followingingredients at about 95 C. for 2 hours:

A B Corn gluten hydrolysate 37.92 45.17 parts Xylose 0.19 0.5 ThiamineHCl 1.14 1.5 Nucleotides 0.75 Water 60.00 52.00

50/50 mixture of sodium inosinate and sodium guanylate.

After drying, 16.31 parts of autolysed yeast extract are added toformula A. The product of formula B is dry blended with 19.43 parts ofautolysed yeast and 0.83 parts of nucleotides. All products have a verypleasant chicken flavor Iclaim:

1. A water-soluble beef or chicken flavoring agent produced by a processwhich comprises reacting one or more 5'-nucleotides. 3. A productaccording to claim 1 4. A product according to claim 1 in which uponcompletion of the reaction the medium is concentrated to provide theflavoring agent in paste form.

5. A product according to claim 1 in which upon completion of thereaction the flavoring agent is recovered in powdered form by removingthe water from the medium.

6. A product according to claim I in which the protein hydrolysatecontains 25 to percent'by weight of amino acids.

7. A water-soluble beef or chicken flavoring agent produced by a processwhich comprises reacting together, by heating in aqueous medium, amixture comprising about 20 to 50 parts by weight of vegetable proteinhydrolysate essentially free of cystine and cysteine, about 0.2 to 4.0parts by weight of a saccharide, about 0.5 to 3.0 parts by weight ofthiamine or an acid addition salt thereof and about 5 to 25 parts byweight of autolysed yeast, the amount of water present in the mediumbeing about 1 to 3 times the total weight of solids.

8. A product according to claim 7 in which the saccharide is x lose. l

9. A produc according to claim 7 in which the mixture also containsabout 0.3 to 1.5 parts by weight of one or more 5'-nucleotides.

completion of the reaction the medium is concentrated to provide theflavoring agent in paste form.

11. A product according to claim 7 in which upon completion of thereaction the flavoring agent is recovered in powdered form by removingthe water from the medium.

12. A productaccordingto claim -7 in which the protein hydrolysatecontains 25 to 35 percent by weight of amino acids.

7 III

1. A water-soluble beef or chicken flavoring agent produced by a processwhich comprises reacting together, by heating in aqueous medium, amixture comprising about 20 to 50 parts by weight of vegetable proteinhydrolysate essentially free of cystine and cysteine, about 0.3 to 4.0parts by weight of a saccharide and about 0.5 to 3.0 parts by weight ofthiamine or an acid addition salt thereof, the amount of water presentin the medium being about one to three times the total weight of solids.2. A product according to claim 1 in which the mixture also containsabout 0.3 to 1.5 parts by weight of one or more 5''-nucleotides.
 3. Aproduct according to claim 1 in which the saccharide is xylose.
 4. Aproduct according to claim 1 in which upon completion of the reactionthe medium is concentrated to provide the flavoring agent in paste form.5. A product according to claim 1 in which upon completion of thereaction the flavoring agent is recovered in powdered form by removingthe water from the medium.
 6. A product according to claim 1 in whichthe protein hydrolysate contains 25 to 35 percent by weight of aminoacids.
 7. A water-soluble beef or chicken flavoring agent produced by aprocess which comprises reacting together, by heating in aqueous medium,a mixture comprising about 20 to 50 parts by weight of vegetable proteinhydrolysate essentially free of cystine and cysteine, about 0.2 to 4.0parts by weight of a saccharide, about 0.5 to 3.0 parts by weight ofthiamine or an acid addition salt thereof and about 5 to 25 parts byweight of autolysed yeast, the amount of water present in the mediumbeing about 1 to 3 times the total weight of solids.
 8. A productaccording to claim 7 in which the saccharide is xylose.
 9. A productaccording to claim 7 in which the mixture also contains about 0.3 to 1.5parts by weight of one or more 5''-nucleotides.
 10. A product accordingto claim 7 in which upon completion of the reaction the medium isconcentrated to provide the flavoring agent in paste form.
 11. A productaccording to claim 7 in which upon completion of the reaction theflavoring agent is recovered in powdered form by removing the water fromthe medium.